These snail cookies are a mini version of beloved cinnamon rolls: crisp edges, a tender crumb, and a light sugar glaze. The dough comes together easily, does not stick to your hands, the log is folded from both sides, and after chilling all that is left is to slice and bake.
Ingredients
Dough
- All-purpose flour — 3 cups | 350 g
- Sugar — 3/4 cup | 140 g
- Unsalted butter — 2/3 cup | 150 g
- Cornstarch — 1/4 cup | 30 g
- Eggs, size M — 2 pcs.
- Vanilla sugar — 1 packet
Filling
- Ground cinnamon — 1 1/2 tsp | 1.5 tsp
- Sugar — 3 tbsp | 3 tbsp
Glaze
- Powdered sugar — 5 tbsp | 5 tbsp
- Water — 1 tbsp | 1 tbsp (add a few more drops if needed)
Method
- Prepare the ingredients. The butter should be soft, and later preheat the oven to 356°F | 180°C, top and bottom heat.
- Make the dough: combine the softened butter, sugar, and vanilla sugar, add the eggs, and mix until smooth. Add the flour and cornstarch, then knead into a soft dough that does not stick to your hands.
- Lightly dust the work surface with flour and roll the dough into a rectangle about 4–5 mm thick.
- Mix the cinnamon with the sugar for the filling and sprinkle it evenly over the rolled-out dough.
- Roll the sheet up toward the center from one long side, then do the same from the other side so you get a double roll joined in the middle.
- Transfer the rolls to a board, cover with film, and refrigerate for at least 2 hours so the dough firms up well.
- Using a sharp knife, cut the rolls into slices about 1 cm thick.
- Place the cookies on a parchment-lined baking sheet, leaving space between them. Do not place more than six pieces in a row so the cookies do not stick together.
- Bake at 356°F | 180°C (top and bottom heat) for 10–12 minutes, until the edges are lightly golden. Cool on a wire rack.
- For the glaze, mix the powdered sugar with the water until it reaches a thick, ribbon-like consistency. Drizzle over the cooled cookies and let the glaze set.
Nutritional Value
| Serving | 1 cookie (out of 48) |
| Calories | ≈ 73 kcal |
| Protein | ≈ 1 g |
| Fat | ≈ 2.8 g |
| Carbohydrates | ≈ 11 g |
| Sugars | ≈ 4.7 g |
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Tips and Variations
- Slicing thickness: 1 cm is ideal. Thicker slices need longer baking; thinner ones brown faster.
- Chilling matters: cool, firm dough slices cleanly and keeps the snail shape beautifully.
- No convection: use top-and-bottom heat so the cookies do not dry out.
- Adjust the glaze: if it is too thick, add water drop by drop; if too thin, add a pinch of powdered sugar.
- Storage: keep in an airtight container at room temperature for up to 5 days. The rolls can be frozen before slicing for up to 2 months; thaw in the refrigerator and slice.
FAQ
What can I use instead of cornstarch in the dough?
Cornstarch makes the crumb more tender. You can replace it with the same weight of flour, but the cookies will be slightly denser.
Can I bake these with convection?
Yes, but reduce the temperature to 338°F | 170°C and start checking for doneness at 8–9 minutes so the cookies do not dry out.
When should I apply the glaze?
Only on completely cooled cookies. On warm cookies it will melt and run off, leaving an untidy finish.